The Mandarin fish, also known as Siniperca chuatsi, is a carnivorous, scaly fish belonging to the family Lipidae. Siniperca chuatsi has a laterally compressed body, a raised back, a thicker body and a pointed head. Siniperca chuatsi has tender meat, few spines and a lot of meat, and its meat is in the shape of a petal with a delicious flavor, which makes it the best of all fish. The famous poem "White Herons Fly in Front of Xisai Mountain, Peach Blossoms and Flowing Water Mandarin Fish are Fertile" written by Zhang Zhihe, a poet of Tang Dynasty, praises this kind of fish.
The Mandarin fish, also known as Siniperca chuatsi, is a warm freshwater fish that can survive at temperatures below 0℃ or above 30℃, but its optimal water temperature is 20℃~28℃, making it one of the most suitable fish for winter aquaculture. Siniperca chuatsi is widely distributed in the rivers and lakes of the eastern plains of China. The natural production is quite high. The flesh is white, tender and delicious
Guillotine fish can be braised, steamed, deep-fried, stewed or simmered, and is also one of the most common fish used in Western cuisine.
The spine and anal fins of the guppy have sharp spines with poisonous glands on them, which can cause swelling and pain, fever, and chills after being stabbed, so special attention should be paid to the processing of guppy, and it should be chopped off before making dishes.
When making food, you don't need to cut open the belly, first in the back of the belly near the tail where there is a small eye, cut with a knife, so that the belly of the fish intestines and the body of the fish are separated, and then inserted two chopsticks from the mouth to the belly, after rotating twice, the gills with the gills together with the giblets can be pulled out.
The fish will be scaled and disemboweled after washing, put into a basin and pour some wine, you can remove the fishy flavor, and can make the fish taste delicious.